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buffalo chicken soup
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buffalo chicken soup

Buffalo Chicken Soup is everything you love about buffalo wings—bold spice, creamy richness, and tender chicken—served up in a comforting, slurpable form. This hearty soup packs just the right amount of heat from buffalo sauce, cooled down with a creamy, cheesy base that makes every spoonful addictive. Perfect for cold days, game nights, or any time you're craving something warm and bold, this soup is easy to make and full of flavor. It combines pantry staples with rotisserie or leftover chicken to whip up a deliciously spicy bowl in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: chicken
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 small onion diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups cooked shredded chicken
  • ½ cup buffalo wing sauce adjust to taste
  • 4 oz cream cheese softened
  • ½ cup ranch or blue cheese dressing
  • 1 cup shredded cheddar cheese
  • ½ cup heavy cream or half-and-half
  • Salt and pepper to taste
  • Optional toppings: crumbled blue cheese green onions, extra cheddar, crispy bacon

Method
 

  1. In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery, cooking until softened (about 5 minutes). Stir in the garlic and cook for 1 minute until fragrant.
  2. Pour in the chicken broth and bring to a simmer. Stir in shredded chicken and buffalo sauce. Let it simmer for 5–10 minutes to blend flavors.
  3. Add cream cheese and ranch (or blue cheese) dressing, stirring until melted and smooth. Then add shredded cheddar and heavy cream. Stir until fully combined and heated through. Season with salt and pepper to taste.
  4. Let the soup simmer for another 5–10 minutes to thicken slightly. Ladle into bowls and top with your favorite garnishes like green onions, crumbled blue cheese, or crispy bacon.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze for up to 2 months. Thaw overnight and reheat gently over low heat.
  • Reheat Tips: Stir well as it heats to reincorporate any separated cream or cheese.